Step 1
Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan about 3 minutes. Remove from heat. Add sugar butter salt and saffron stirring until butter is melted. Let cool to lukewarm temperature about 2 minutes.
Step 2
Sprinkle yeast over warm water in large bowl stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth about 2 minutes. Stir in eggs. Add remaining flour gradually mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
Step 3
Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
Step 4
Knead dough with additional flour as needed about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size 60 to 90 minutes.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Step 6
Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
Step 7
Combine egg yolk and water in a bowl with a whisk. Brush over buns.
Step 8
Bake in the preheated oven for 6 minutes. Remove from the oven leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
Step 9
Return to the oven and continue to bake until golden and cooked through about 6 minutes more. Let cool on a wire rack before serving.